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Pork Stock Recipe
This chinese pork stock contains a high level of calcium, suitable as a base for making highly nutritious soups, rice porridges and dishes for growing boys and girls and people recovering from injuries.
For pork bones, choose rib or leg bones. Avoid using the spinal sections. Adding a little rice helps to give the stock a thick and smooth texture. Adding the apple makes the soup stock sweeter.
Use 10 small sections of garlic, not 10 heads of garlic.
Ingredients
1.5 kg pork bones
1 onion
1 stalk of celery
10 garlic
1 apple
1/2 a radish
1/2 cup of rice
5 litres of cold water
Directions
- Wash the pork bones and break them. Breaking the bones allow the marrow to seep out more readily.
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- Wash the vegetables. Remove the skin of the onion and quartered it. Cut the apple in half, do not remove the skin. Cut the radish into several pieces, and cut the celery into large strips.
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- Place the pork bones at the bottom of a big pot, add all the other ingredients.
- Pour the 5000cc of cold water into the pot and bring the water to a boil on high heat.
- Scoop out any froth and oil from the surface of the soup stock.
- Lower the heat to a slow simmer, cover partially and cook for 2 hours.
- Remove the ingredients and strain the soup stock.
Check out these chinese stocks recipes:
Beef stock
Chicken stock
Fish stock
Pork stock
Vegetable stock
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